Fried Green Tomatillos with Burrata, Cumin, and Basil Recipe

Fried Green Tomatillos with Burrata, Cumin, and Basil

• Difficulty: Easy
• Servings: 6
• Nutritional Information (per serving): Calories 462, Total Fat 32 g, Saturated Fat 10 g, Carbohydrates 34 g, Dietary Fiber 6 g, Sugar 6 g, Protein 14 g, Cholesterol 40 mg, Sodium 542 mg
• Total Time: 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes

Transform humble tomatillos into crispy, golden bites topped with creamy burrata a vibrant dish bursting with zesty lime, aromatic cumin, and fresh basil that'll steal the show at any gathering.

Ingredients:

• 2 balls (4 ounces each) of burrata cheese
• 4 medium tomatillos (remove husks and rinse) or 2 green tomatoes, sliced into 1/4-inch thick pieces
• Kosher salt and freshly ground black pepper
• 1 or 2 limes
• A handful of fresh basil leaves, torn or cut into thin strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon cumin seeds
• 3 to 4 tablespoons canola oil for frying
• 1 cup buttermilk
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour (or gluten-free baking mix if preferred)
• 1 teaspoon garam masala (store-bought or homemade, recipe below)
• 1/2 teaspoon cayenne pepper

Aarti's Spicy (Light) Masala: Homemade Garam Masala:

• 3 large cinnamon sticks (or about 3 tablespoons of cinnamon bark pieces if bought from Indian stores)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods, shelled and husks removed (approximately 2 tablespoons of seeds)
• 4 large black cardamom pods, husks discarded (about 1 tablespoon of seeds) optional

Instructions:

1. Get ready for frying magic: Line a baking sheet with paper towels or parchment and top with a cooling rackyour tomatillos' perfect landing spot.
2. Prep the toppings to inspire: Tear burrata into bite-sized pieces (one per slice), season lightly with salt and pepper on a plate. Wedge your limes and tear basil leaves. Set aside for that fresh finish.
3. Create fragrant cumin oil: In a small cast-iron skillet, heat olive oil over medium-high until nearly smoking. Toss in cumin seedsthey'll sizzle instantly (if not, heat more!). Stir until they darken but don't burn, then off-heat and cool in a bowl.
4. Heat frying oil: In a large cast-iron skillet over medium-high, add canola oil. If it smokes, pull off heat briefly.
5. Build your dredge station: Season buttermilk in a shallow dish with salt and pepper. In another, whisk cornmeal, flour, garam masala, cayenne, and a big pinch of salt/pepper.
6. Test oil heat: Sprinkle in a pinch of cornmeal mixif it sizzles wildly, dive in!
7. Fry to perfection: Buttermilk-dip each slice, coat generously in cornmeal mix (shake excess), and fry in uncrowded batches. Flip when edges crisp golden (about 1 minute per side). Drain on rack.
8. Assemble and wow: Pile fried tomatillos on a platter, crown with burrata, drizzle cumin oil, scatter basil, and squeeze lime. Serve hot for peak crunch and creaminess!

Homemade Garam Masala (Yields approximately 1/2 cup):

1. Grind cinnamon sticks, cloves, green cardamom seeds, and optional black cardamom seeds in a spice grinder until powdery fine. Store airtight, away from lightready to elevate your dish!